Crispy Korean-Style Fried Chicken Wings with Gochujang Glaze

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken wings double-fried to a crispy crunch and tossed in a spicy-sweet Korean gochujang glaze for game day or dinner. This Korean-inspired chicken recipe, ready in about 40 minutes, pairs chicken wings, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Korean cuisine 580 cal/serving

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Ingredients

2 lbs, split into flats and drumettes chicken wings
1 tsp kosher salt
1/2 tsp black pepper
1 cup cornstarch
for frying, about 4 cups vegetable oil
3 tbsp gochujang (Korean chili paste)
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp garlic powder
1 tbsp toasted sesame seeds
2 sliced thinly green onions

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Instructions

Step 1: Pat dry 2 lbs chicken wings and season with 1 tsp kosher salt and 1/2 tsp black pepper.
Step 2: Toss the wings in 1 cup cornstarch until evenly coated, shaking off excess.
Step 3: Heat 4 cups vegetable oil in a deep pot or fryer to 350°F.
Step 4: Fry the wings in batches for 8 minutes until golden and cooked through. Remove and drain on paper towels.
Step 5: Increase oil temperature to 375°F and fry wings again for 2-3 minutes until extra crispy. Drain again.
Step 6: In a small saucepan over medium heat, combine 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp garlic powder. Cook, stirring, for 2 minutes until sauce thickens slightly.
Step 7: Toss the double-fried wings in the warm gochujang glaze until fully coated.
Step 8: Plate wings and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.